1. In a large pot, heat oil over medium heat. Once hot, add onion. Sauté for 3-4 minutes, stirring frequently.

2. Add garlic, jalapeño, red pepper, and zucchini, and season with salt and pepper.

3. Add the spices, diced tomatoes, tomato paste, maple syrup, and water/stock, and stir to combine. Bring to a low boil over medium high heat.

4. Once boiling, add lentils and reduce heat to medium-low. Gently simmer for about 15 minutes, or until lentils are mostly tender. If the mixture is looking too dry and lentils are not submerged, add more water/stock.